Category: Bread & Buns

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Method:
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

Despite being sick today with runny nose and slight cough, I still had the desire to try making this egg bread known in Korea as Gyeran-Bbang.

Thanks to a cousin from my husband’s side who had recently ventured to know and learn how to cook Korean foods. We had fun chatting about which ingredients to use and where to get them locally, and she shared so many wonderful points on how to make Korean stew taste best using what we ingredients we have at home 🙂

I am one happy person to know and added another person on board who shared the same interest in Korean foods 😉

So back to this Korean Egg Bread … it’s a simple recipe and yet I like the taste of it … so do my youngest daughter. I believe kids would simply love it cos it does have the taste of pancake minus the syrup of cos 😉

Use a large size 6 cup muffin pan
Grease the muffin pan with a bit of melted butter

Pour 2 tbsp of batter into each of the muffin cup
Then cracked an egg each into it.
After that top the egg with 1 tbsp of the rest of the batter.
Sprinkle some salt on top and also sprinkle some chinese parsley.
Finally grate some parmesan cheese over it (optional)

Note : You can either used chicken’s eggs or quail’s eggs. For me, I had used quail’s eggs and since the quail’s eggs are small, I added two into each muffin pan.

Bake about 20 to 25 mins.

Can eat it on its own or with prawn sambal or any sambal that you have a home.

I miss tinkering in my kitchen and so just now went about making this simple but delicious and fragrant bread pudding using screwpine paste (Pandan) and chocolate chips.

Ingredients:

8 pcs of bread
Butter (use to spread on the breads)
2 cups of milk
3/4 cup of sugar
2 eggs
A pinch of salt
1 tbsp of pandan paste or you can grind a few pieces of screwpine with a bit of water and use the juice
Enough chocolate chips

A big Thank You to Sis L and B, for sharing their stories on bread making recently. Upon hearing and seeing the effort they made, I was motivated to start making bread again. This time it’s trying out this Artisan 5 minute bread. This is the recipe shared by L. A simple and easy to follow recipe. Anyone can try it and I can guarantee there will be success and no failures as long as they do it as told.

I made the dough last night and after the first proofing, I placed it in the fridge. At 4.30 am, I cut the required amount I need for my bread, and leave it to proof again for another 90 mins before baking it in the oven. By then, it was 6 am. Half an hour later, I had a freshly baked bread and even better, I was able to have it for my breakfast 🙂

In a tub, pour the water, salt and yeast. Stir a bit. Then add the flour. Mix well using a spatula or mixer.

Close the tub with an opening (just a small one to let the gas out). Leave it in the room temperature for 2 hours for the dough to rise.

After the 2 hours, keep the dough in the fridge to use anytime within 2 weeks.

To bake :

Cut the portion you need from the dough, cover your hands with flour and begin to fold in the flour from top to bottom and mould the shape of the dough to your preference. Place in the baking tray or loaf pan. Leave it to proof (rise) for about 90 mins before baking it in the oven at 180 degree C for half an hour.

Note : I did not use hot water in the oven cos not sure how it will affect my oven. Still the results is good, so can do without that method if you want.

Heat milk in a saucepan until tepid (37°C on a thermometer).
Whisk in the butter, caster sugar and eggs.
Add the yeast and whisk thoroughly.
Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre.
Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes – 1 hour.

After allowing the soft batter to proof for about 1 hr

Pour oil into a saucepan until one-third full. Heat over medium heat. Spoon donut mixture into round balls into the hot oil.
Cook for 3-4 minutes or until golden and cooked through. Remove and drain on paper towel, then toss in the casterr sugar.

Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Kuih Janeket or otherwise known as Kuih Kundas, is an old school tradisional Malay snack. More known with the name Janeket rather than Kundas, this snack is good for either breakfast or afternoon tea. It’s simple to make.

Janeket :

225 g of plain flour
150 g sugar
2 tbsp bicarbonate soda or potas
110 ml water (sometimes I would add coconut water just a bit cos it can help make the dough soft even when it’s cold)
Oil for deep frying

MIx everything and knead to become soft dough that does not stick to the bowl. Let the dough rest for about 10-15 mins. Then take a bit of the dough, roll it till about 1 cm in thickness and deep fry it. Keep turning the dough so that it will puff out nicely. Fry till it is golden brown. Serve hot.

So today as I dragged myself to work (working on a Saturday really sucks!!) …. like Humpty Dumpty who had a great fall, I had too! except I did not sat on a wall to begin with and my fall was not that great to break me but it did enough harm to the body 😦

Now I have a small bump (swollen) on the left knee, exactly on the knee that has been weakened by pain on numerous times and a headache that is still bothering me (I bang my head on the metal pole of the stairway near the ramp where I fell)

Ok looks like my Saturday did not begin in a good note but hopefully it does end with a happy one! 🙂

Alright, let’s forget about the fall … I really don’t want to talk about it, much rather not even feel or think of the pain!

Today, just want to share a recipe of making “pau sambal” or “spicy anchovies buns”. A favourite of the family and friends who had tried them 🙂

Since I had shared it over the facebook as requested by my friend, I thought why not post over here as well.

Pau Sambal

Ingredients :

3 cup of plain flour
2 tsp of yeast (instant), mix with 1/4 warm water and 1 tbsp of sugar. Mix and leave it aside for about 10 mins.
2 tbsp margarine (or butter)
1 egg
1/2 cup water mix with a pinch of salt

Method:

1. Add flour into a bowl, make a hole and add in egg, yeast, margarine.

2. Mix everything well and knead the dough slowly till it appears shiny and soft … add water bit by bit making sure the dough it not too dry or hard.

3. Leave the dough aside to rise for about half an hour or more. Cover the bowl with a towel.

4. When ready, pump out the air from the dough and knead again. Then divide the dough into small balls which then you roll into circle with about 1 cm of thickness.

5. Add the buns or pau in trays (sprinkle some flour over the trays first so that the buns won’t stick to it), let it rise again (abt 10 mins or more) before frying each of them in a small fire (make sure the oil is really hot before frying them)

6. Once it has turn golden brown, drain the oil. When it’s cool, cut into the middle of the pau and add a small scoop of “sambal ikan bilis” filling in it. Can also add a slice of cucumber insdie as part of the filling.

Note : You can varies the fillings, not necessarily sambal but up to your taste and creativity.